Characterisation and Colour Response of Smart Sago Starch-Based Packaging Films Incorporated with Brassica oleracea Anthocyanin

• Main Authors: Nurul Husna, Che Hamzah, Nozieana, Khairuddin, Ida Idayu, Muhamad, Mohd Ali, Hassan, Zainab, Ngaini, Shahrul Razid, Sarbini
• Format: Article
• Language: English
• Published: MDPI 2022
• Subjects: QD Chemistry
• Online Access: http://ir.unimas.my/id/eprint/40131/3/Nurul%20Husna.pdf; http://ir.unimas.my/id/eprint/40131/; https://www.mdpi.com/2077-0375/12/10/913; https://doi.org/10.3390/membranes12100913

To meet the need for food products to be safe and fresh, smart food packaging that can monitor and give information about the quality of packaged food has been developed. In this study, pH-sensitive films with sago starch and various anthocyanin concentrations of Brassica oleracea also known as red...